The Gluten-Free Gourmet Bakes Bread More Than 200 Wheat-Free Recipes

by Hagman, Bette

• ISBN13: 9780805060775
• ISBN10: 0805060774
• eBook ISBN(s): 9781466812253
• Format: Hardcover
• Copyright: 1999-09-13
• Publisher: Henry Holt and Co.

Summary

A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking. In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life. Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. Hagman's three previous books are recognized as the best in this special diet category.

Author Biography

Bette Hagman, a.k.a the Gluten-free Gourmet, was diagnosed as a celiac over twenty-five years ago. Since then she has written three cookbooks: The Gluten-free Gourmet, More from the Gluten-free Gourmet, and The Gluten-free Gourmet Cooks Fast and Healthy. Each offers a multitude of delicious wheat- and gluten-free recipes--what she calls "a prescription for living." She is a writer, lecturer, and a twenty-four-year member of the Gluten Intolerance Group (GIG). Bette Hagman lives in Seattle.

Table of Contents

Foreword	p. ix
Preface	p. xiii
Acknowledgments	p. xvii
The Celiac Story	p. 3
Help! What Did I Do Wrong?	p. 11
A Beginner's Guide to Understanding Gluten-free Flours	p. 24
Yeast Breads	p. 37
Sweet Yeast Breads	p. 109
Yeast-Free Loaf Breads	p. 129
Rolls and Buns	p. 163
Speciality Breads	p. 187
Muffins	p. 207
Breakfast Breads	p. 221
Crackers	p. 249
Leftovers	p. 259
Where to Find Gluten-free Baking Supplies	p. 271
Index	p. 275
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